PreparationStart by getting the grill fired up… I don’t have instructions on that, check with a friend, your man, or the Internet.

For the burgers, place the ground beef in a bowl and add the onion and seasonings. Mix with your hands, but be careful not to overmix the meat. Form into 4 equal sized patties, try to fit the width of your bun. Smaller buns means more burgers. Patties should be room temperature before placing them on the grill – this way you won’t shock the meat. Using a brush, lightly oil the burgers or using a grill-brush, make sure the grill is greased – BEST TO DO THIS AWAY FROM THE FIRE. Cook the burgers for 2-3 minutes per side, place the cheese on the flipped side about 30 seconds before it’s done. Cook to your preferred doneness, these were medium.

To create the double cheeseburger deluxe, first give the bun a quick toss on the grill – AND I MEAN QUICK – those babies burn fast. Once slightly toasted, smear on some special sauce or your favorite condiments. Add the onions, pickles, burger 1, burger 2, then a few more onions and pickles, top with a sauced bun top and chow down.

I love Tillamook cheese! I am seriously addicted to melted cheese sandwiches.. no airport makes 'em like I do..even when I tried to tell them how... I wish I had gone for a tour of Tlllamook when I was in Portland.
I used to buy the two pound brick at Costco, but now I prefer the sliced packs. I wish you'd make the paper spacers longer between slices of cheese - Please! The cheese sticks together where there is no paper & then it does't cover the bread.. Very annoying So I only get the end pieces in a clump, when the stack is finished.

Please, Tillamook be merciful to your devotees.. I don't mind paying a tad more for this convenience.. I think the short paper dividers are a recent frugality.. and I just don't like it! Thank you for your kind consideration..

May 15th, 2013 at 2:09 pm

Callie

Tillamook Team

Hi June,

I’m sorry to hear you’ve been having problems with our sliced cheddar! I understand that this must be very frustrating. If you’d like to chat more about the issues you’ve experienced, please Contact Us. We’d love to hear some more details and try and make this right for you.

Thanks,

Callie, of the Tillamook team

May 16th, 2013 at 2:14 pm

David Teply

I like mine with smoked sausage. It if very good but hard to keep lit.

May 23rd, 2013 at 12:33 pm

Chris Siani

I too love Tillamook. Refuse to buy sour cream or cheddar from another source. (Do like other cheeses like goudas, bleu, etc though)

Really enjoy the recipe and local eatery sections. Glad I signed up for the email newsletter.

June, I'm curious re: the problem you are having with the sliced cheddah. It doesn't seem to stick for me. You did note that it seems to be recent but I just bought a sliced pack at Costco last week and it's working well. I do admit that the slices don't cover the bread I like to use, but then I just use 1 1/2 and the dog gets a quick snack.

:)
-Chris

May 24th, 2013 at 10:09 am

Callie

Tillamook Team

Hi David,

Yum! Do you have a recipe to share with us?

Thanks,

Callie, of the Tillamook team

May 29th, 2013 at 9:30 am

Callie

Tillamook Team

Hi Chris,

Thanks for your comment! I’m happy to hear that you and your dog love our sliced cheddar! While some of our fans have been having problems with our sliced cheddar, fortunately there are still plenty of packages that are just fine. Thanks again for loving our cheese and sour cream!